Mexican & TexMex

Queso-Smothered Chicken Fajita Burgers

Who needs tortillas?

I mean, I do. Gosh, any world without tortillas is one I do NOT want to live in.

But you don’t need tortillas. At least, not for this “burger,” anyway. And it’s actually how this burger came about. Fajita Night with tortillas that ended up being moldy easily turns into Fancy Burger Night.

Cheesy, messy, fork-and-knife Fancy Burger Night.

Queso-Smothered Chicken Fajita Burgers

And while we’re confessing super, insanely deep things: Can you believe I almost didn’t serve these on a bun? The defeat of finding that those fresh-made tortillas weren’t so fresh after all, I nearly made the fajitas into a salad.

Guys. A salad.

Cooler heads prevailed (thank you, Jason!) and we ended up with Queso-Smothered Chicken Fajita “Burgers” instead. And it was a good thing, too. Because 1) Those tortillas had inflected a pain that only a messy burger could fix. And 2) EAT ALL THE CARBS AND CHEESE AND MORE CARBS.

Queso-Smothered Chicken Fajita Burgers

Because guess who has 2 half-marathons on the calendar, a dried queso drip down the front of her shirt, and a belief that, after 2 cherry margaritas, mustache selfies will never get old?

[giggle]

THAT GIRL.

Queso-Smothered Chicken Fajita Burgers

Juicy chicken fajitas smothered in queso and served burger-style.

Ingredients

  • 2 chicken breasts
  • 1 large white or yellow onion, cut into 1/2-inch thick slices
  • 2 green bell peppers, seeded and cut into 1/2-inch slices
  • Oil
  • Salt
  • Pepper
  • Lime wedges
  • 4 burger buns
  • Chile con Queso

Instructions

  1. Preheat your grill to medium-high.
  2. Brush the chicken with oil and season with salt and pepper.
  3. Toss the vegetables with oil and season with salt and pepper.
  4. Grill the chicken 6-7 minutes each side, until juices run clear.
  5. Grill the vegetables on a vegetable pan next to the chicken (or a double-folded sheet of foil with a few holes poked in it), stirring occasionally, until nicely charred.
  6. Let the chicken set at least 5 minutes before slicing.
  7. Top each burger bun with sliced chicken, a generous mount of vegetables, a squeeze of fresh lime juice, and a scoop of melty queso.
  8. Serve with a fork, knife, and my favorite skinny margarita.

Notes

Yields: 4 servings

Source: Confections of a Foodie Bride

Estimated time: 45 minutes

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Barbecue Chicken & Grilled Pineapple Nachos

I have been on a major grilled pineapple kick lately. Like, mayjah.

Guacamole, burgers, margaritas, and of course – those nachos.

Barbecue Chicken & Grilled Pineapple Nachos

The other two people in this house are not so… passionate about grilled pineapple. There have been eyerolls and little remarks and sighs.

Nor are they passionate about taking the contents of 5 leftover bowls from the fridge and making… that.

But those other two people in this house didn’t complain one bit about dinner last night.

Barbecue Chicken & Grilled Pineapple Nachos

The Internet’s favorite queso serves as the cheesy nacho base, which I then topped with leftover chicken tossed with barbecue sauce, grilled pineapple, thinly sliced red onion, weapons-grade-hot chopped jalapeno (but only on half – Thank, God!) and cilantro.

OF COURSE THEY DIDN’T COMPLAIN.

BBQ Chicken & Grilled Pineapple Nachos

Cheesy nachos topped with barbecue chicken, grilled pineapple, and red onion.

Ingredients

  • 14 oz bag of tortilla chips
  • 1 recipe Chile con Queso
  • ~2 cups of shredded chicken (from about 2 small chicken breasts)
  • 1/2 cup barbecue sauce
  • 3 grilled pineapple rings, diced*
  • Thinly sliced red onion
  • Chopped fresh jalapeno
  • Large handful of cilantro, chopped
  • *Slice fresh pinepple 1/2-inch thick, remove core, and grill over med-high for ~5 minutes a side, until charred.

Instructions

  1. Preheat oven to 425.
  2. Spread the tortilla chips on a large baking pan.
  3. Toss the shredded chicken with barbecue sauce in a small bowl.
  4. Top the chips with queso, barbecue chicken, sliced red onion, and diced pineapple.
  5. Bake for 7-10 minutes and remove from oven.
  6. Top with jalapeno and cilantro, serve hot.

Notes

Yields: 8 servings

Source: Confections of a Foodie Bride

Estimated time: 30 minutes

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Loaded Fries with Chile con Queso

“You’re going to get me kicked off the internet for this.”

Not the first time I’ve said those words to Jason… probably won’t be the last, either.

But he has a point. There is no such thing as too much queso. Nor is there any shortage of things to do with the leftovers. Especially if you have no shame and even less regard for cholesterol levels. Hi, I’m Shawnda :)

Loaded Fries with Chile con Queso

On Cinco Eve, when you’re trying to decide whether you should double or triple your favorite queso recipe between sips of margarita (of course) – go with the little tequila bottle whispering in your ear.

Triple it.

Because if your friends disappoint you and don’t lick the bowl clean, you have options.

Loaded Fries with Chile con Queso

There’s Eggs Benedict. And not that you really need anymore options after that because [swoon]…

Then there’s that thing where you dump it over a pan of enchiladas for the ultimate cheesy enchiladas. Or over a chicken cheesesteak for a killer sandwich.

Loaded Fries with Chile con Queso

And then there’s scooping the leftovers over a pan of oven-baked fries (because frying anything destined to be covered in cheese is kind of irresponsible). And then top it with a mound of pico de gallo (vegetables!) and avocado (avocado!) and a few squeezes of lime juice (expensive!).

Loaded Fries with Chile con Queso

Loaded Queso Fries

The ultimate Cinco de Mayo hangover cure: baked french fries topped with leftover queso, pico de gallo, and avocado.

Ingredients

Instructions

  1. Bake fries according to package instructions.
  2. Warm the queso and then scoop over the still-hot fries and lightly toss.
  3. Serve topped with a generous scoop of pico de gallo, diced avocado, and the juice from the lime wedges.

Notes

Yields: 4 servings

Source: Confections of a Foodie Bride

Estimated time: 30 minutes

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Guacamole with Goat Cheese, Grilled Mexican Corn, and Bacon

Let’s be honest here – anything more than salt, lemon, a little lime, and avocado isn’t really necessary to make guacamole. It’s pretty perfect, just like that. But that doesn’t mean you have to – or should – stop there. I know I almost never do.

Guacamole with Goat Cheese, Grilled Mexican Corn, and Bacon

For this year’s Cinco (Cuatro) de Mayo Bash, I was thinking of doing a “guacamole bar” al a my friend Josie with bowls of fun toppings for guests to top their own smashed perfection, things like:

Pico de gallo
Chopped jalapenos
Grilled pineapple
Goat cheese
Bacon
Mexican grilled corn, cut off the cob
Grilled tomatillos
And a mountain of cilantro.

Because I’ve yet to discover that line where “too much cilantro” is actually too much cilantro. (As long as chocolate isn’t involved, I’m not sure that line exists.)

Guacamole with Goat Cheese, Grilled Mexican Corn, and Bacon

For this batch, I took three of those ingredients: The kernels cut from two Mexican grilled corn cobs, some tangy goat cheese, and a couple slices of salty, smokey, crispy bacony bacon. And I made what was quite possibly the best guacamole combo ever. (You know, aside from “best guacamole ever” that is simply the bare minimum.)

Guacamole with Grilled Corn, Bacon, and Goat Cheese

Guacamole studded with grilled Mexican corn, tangy goat cheese, and smokey bacon.

Ingredients

  • 3 large avocados, seeded and diced.
  • Juice of 1 small-ish lemon (~2-3 Tbsp)
  • Juice of 1 lime
  • Salt
  • Kernels cut from 2 Mexican grilled corn cobs
  • 4 oz crumbled goat cheese
  • 2 slices of thick cut bacon, crumbled
  • Large handful of cilantro, chopped
  • Tortilla chips for serving

Instructions

  1. Smash the avocado with lemon juice, lime juice, and salt.
  2. Fold in the corn, goat cheese, bacon, and cilantro.
  3. Serve cold or room temperature.
  4. For breakfast or a party.
  5. Or lunch.

Notes

Yields: ~3 cups

Source: Confections of a Foodie Bride

Estimated time: 15 minutes

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